Monday, November 23, 2015

Marzipan recipe with agave

Who doesn't love marzipan?!! Sinterklaas (Saint Nicolas) is back in the Netherlands so it's time for sweets, sweets and more sweets. Marzipan usually comes in sausage form, or as figurines. I made this one as a roll covered in chocolate. It's gone before anyone saw what it was anyway! It took me a little while to get a sweetener that gave the marzipan the right taste. I see a lot of recipes for marzipan with honey but I think the honey has too much of a distinguished taste to use in this case. I have found that agave is the best replacement for white sugar when taste is an issue.

Easy to make, easy to eat!

Marzipan with agave

Makes me want to stop writing this blog and go and make some!

150 grams (1 3/4 cups) almond flour

100 gram (1/2 cup) light agave syrup

1 teaspoon almond extract

plastic wrap

optional: a bar of good quality dark chocolate and waxed paper

Mix the flour, agave and almond.

Yay you just made marzipan!

Scoop the marzipan onto a piece of plastic wrap. Use the wrap to make a roll, wrap it tightly.
Put the marzipan in the fridge overnight.

Now you can either eat as is, or coat it with chocolate like I did.

To do this put the marzipan in the freezer.
Cut a piece of waxed paper the size of a plate and put it on one.

Melt your bar of chocolate in a bowl over a pan of simmering water. Don't let the bowl touch the water.
Just before it has melted completely, take the bowl off of the pan and let stand on the counter.

Put a piece of waxed paper on a baking tray.
Stir the chocolate gently to see if everything has melted. If not let stand for a few more minutes.
Pour the chocolate onto the baking tray.

Take the marzipan out of the freezer, remove the plastic wrap and push a fork in on either side.
Use the forks to roll the marzipan through the chocolate.
Put the marzipan on your waxed paper covered plate.

Keep the marzipan in the fridge until needed.
Remove it one hour before serving.
Cut in slices with a sharp knife.

Enjoy!

(Note: I'm not sure if agave can be called unrefined or natural as it's not found quite like this in nature but goes through a process. A look on the web gives lots of contradictory articles about the (un)healthy aspects of agave. As far as I can tell agave is high in fructose, low in glucose. This makes it low on the Glycemic Index, meaning it doesn't spike your blood sugar levels. However it does have effects on blood sugar and insulin levels in the long term. Also some agave nectar or syrup is made by a chemical process. This doesn't make it any healthier. Always read the back of the packaging to be sure. My opinion: Don't use agave on a daily basis or often in large quantities. Remember that every sugar is crap for your body. Try not to eat too much of it, enjoy it intensely when you do and eat more vegetables!)

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